姜黄饮片挥发油的GC-MS特征成分及指纹图谱研究

GC-MS characteristic components and fingerprint of essential oils of processed Rhizoma curcumae longae

目的:研究姜黄饮片挥发油的特征成分和指纹图谱,作为评价姜黄饮片的内在质量的方法。方法:用水蒸气蒸馏法提取10批样品的挥发油后,采用气相色谱-质谱法分析挥发油的特征性成分,然后利用Excel2003建立姜黄挥发油的色谱指纹图谱的共有模式。结果:10批样品挥发油的27种特征成分均为芳香黄酮、姜黄酮、姜黄新酮、α-姜黄烯、姜烯、β-倍半水芹烯等,这27种成分的相对含量共约占挥发油总成分的88.8%～94.9%。其保留时间和峰面积形成了特征性指纹图谱。结论:该研究方法和所获得的指纹图谱具有较好的重复性,可作为姜黄饮片的鉴定和内在质量评价依据。

AIM：To study characteristic components and fingerprint of the essential oils of processed Rhizoma curcumae longae,and further use as one of evaluation of quality control. METHODS：The essential oils were ex-tracted by steam distillation from ten batches of samples,and the characteristic components of the essential oils were analysed by GC-MS. And then mutual fingerprint of the characteristic components was established by Microsoft Office Excel 2003. RESULTS：Twenty-seven characteristic components of essential oil consisted of Ar-turmerone,Tumerone,Curlone,α-Curcumene,α-Zingiberene,β-Sesquiphellandrene and their derivatives,which were compose of about 88. 8% ～94. 9% of the total essential oil. The retention time and peak area of the components appeared the characteristic fingerprint. CONCLUSION：The method and the fingerprint have a good reproducibility,and can be used to identify and evaluate the quality of processed Rhizome curcumae longae.